Reuben Sandwich
A classic diner sandwich layering corned beef, melty Swiss, tangy sauerkraut, and thousand island dressing between two slices of buttery grilled rye.
- 8 slices rye bread
- 4 tablespoons butter
- 1/2 cup thousand island dressing
- 4 slices Swiss cheese
- 1 cup sauerkraut, drained and squeezed dry
- 16 ounces corned beef, sliced
- Spread a thin, even layer of butter over one side of each of the eight bread slices, going right to the edges so the crust browns evenly once it hits the skillet. Lay four of the slices on your work surface with the buttered side facing down — these become the base of each sandwich.
- Spread about 1 tablespoon of thousand island dressing over the dry side of each of those four bottom slices. Layer on a slice of Swiss cheese, then a quarter of the sauerkraut, then a quarter of the sliced corned beef, stacking everything neatly so it stays put once the sandwich is flipped.
- Spread the remaining dressing over the dry side of the four remaining bread slices, then set each one on top of its matching sandwich with the buttered side facing outward. Press down gently so the layers settle together before the sandwich goes into the pan.
- Set the sandwiches in a large skillet over medium-low heat and cook undisturbed for several minutes, checking occasionally, until the bottom is deeply golden and crisp — medium-low keeps the bread from scorching before the cheese has time to fully melt. Carefully flip each sandwich with a spatula and cook the second side the same way, pressing down lightly so the layers fuse together.
- Transfer the sandwiches to a cutting board and let them rest for a minute before slicing each one in half on the diagonal, which keeps the melted cheese from oozing out the moment you cut. Serve warm with extra thousand island dressing alongside for dipping.
Chef's Note: The Reuben earns its status as a diner classic through contrast — tangy sauerkraut and dressing playing off rich corned beef and nutty Swiss, all held together by rye bread crisped in butter until it shatters slightly at the edges. Squeezing the sauerkraut thoroughly dry before layering it in is a small step that matters a lot, since excess moisture can turn the inside of the sandwich soggy instead of just pleasantly tangy.
If you're loading up the sandwich with plenty of meat or using corned beef sliced extra thick, warm it briefly before assembling — that way the center is properly hot by the time the bread turns golden, rather than the crust burning while you wait on the middle to catch up. For an even crispier crust, swap the butter on the outside of the bread for a thin layer of mayonnaise instead.
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